By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
82 cal · 20 min
Sweet Corn, Cherry Tomato & Zucchini Salad with Avocado Ranch Dressing
Recipe GLPRc39bc04279e67c
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Average rating: 4.5 (1)
A fresh and vibrant salad combining spiralized zucchini, sweet corn kernels, and halved cherry tomatoes, dressed with a creamy avocado ranch sauce made from ripe avocado and almond milk. This dairy-free, gluten-free salad is light yet satisfying, perfect as a side dish, starter, or snack.
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Ingredients
2 medium medium zucchini, spiralized
1 cup cherry tomatoes, halved
2 ears ears of sweet corn, kernels removed
1 small ripe avocado, diced
1 cup unsweetened almond milk
2 tbsp ranch seasoning mix
½ tsp salt
Directions
Spiralize the zucchini using the medium blade and transfer to a large mixing bowl.
Add the halved cherry tomatoes to the bowl with the spiralized zucchini.
Cut the corn kernels from both ears of corn using a sharp knife, removing them from the cob.
Add the corn kernels to the bowl with the zucchini and tomatoes, and gently toss all vegetables together.
In a blender, combine the diced avocado and almond milk, then blend until completely smooth and creamy.
Add the ranch seasoning mix and salt to the blender and pulse briefly to combine evenly.
Pour the avocado ranch dressing over the vegetable mixture and toss gently until all vegetables are well coated.
Serve immediately to maintain the fresh crispness of the vegetables and the best texture of the salad.
Comments
This is a straightforward summer salad that hits all of Charlotte's warm-season produce: zucchini, cherry tomatoes, and sweet corn are readily available at Harris Teeter, Food Lion, Walmart, and ALDI through late September, and avocado is a stable across all chains. The 20-minute time is honest—raw vegetables need only a rough chop and the dressing takes minutes. Cost per serving runs around $1.50 to $1.75, driven mainly by the avocado; ranch seasoning and almond milk are pantry staples under $1 each. The real caveat is seasonality: after October, sweet corn and cherry tomatoes move out of peak availability and price, making this a late-summer-through-early-fall dish rather than a year-round option. It reheats poorly (the vegetables wilt and the dressing separates), so plan to serve it the same night or eat cold salad for days.
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